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PRODUCTS
French Rack
The Lamb Rack French trimmed is prepared from a Forequarter by removal of the breast and flap and by a straight vertical cut along the rib bone. The chine and feather bones are removed and then frenched by removing the intercostal muscles between the bones. This cut is commonly crusted, pan seared and then roasted for a flavoursome and tender product.
Rolled Shoulder
Lamb Shoulder boned and rolled is prepared from the Forequarter. All bones and connective tissue are removed and the cut is then rolled and netted or tied. The muscles of the shoulder do a significant amount of work on an animal and therefore contain more connective tissue and tend to be tougher than most other cuts. Best suited to slow cooking, simmering or roasting to soften the connective tissue.
Shoulder Rack
Lamb Forequarter (Shoulder) Rack is cut from the Forequarter with the Blade removed leaving the underlying muscle on the ribs. Lamb Forequarter (shoulder) rack can be slightly tough and chewy and therefore is suited to moist, slower cooking methods. Cooking with the bones in helps to impart more flavour.
